The premier issue of edible Ozarkansas is now ready for all of us to devour. My issue arrived in the mail this week and I immediately tore open the package and soaked it all in.
This, my friends, is our magazine.
Focused on our Arkansas.
Focused on our Ozarks.
Focused on our local treasures.
Have you subscribed yet?
This magazine will put you firmly in the I-know-all-the-cool-foodie-happens-and-treasures-going-on-in-our-backyard-do-you-?-cool-kids-club.
That’s a mouthful.
Then again, so is this magazine.
As a non-profit magazine, anything earned past operating costs funds programs for hunger awareness throughFeed Fayetteville.
Look at you.
By subscribing, you’ll be in the cool-kids-club for oh so many reasons.
Check out some of what you will expect in this Fall issue.
Eat well, my friends. Eat well.
|My friend, Angie Albright, writes about the new Arkansas legislation about availability of raw milk|
|Summer Kitchen Family Farms in Fayetteville was highlighted in the raw milk article|
|The magazine is packed full of stories of local culinary experts, such are the
Bentonville chefs invited to cook at the James Beard House in NYC
|I counted fourteen (fourteen!) pages dedicated to recipes by local foodies and chefs|
|… including me! Page 9 highlights a homemade savory pumpkin flour tortilla recipe I created.
Should I post it here on the nwafoodie blog?
|The magazine dives deep into the Feed Fayetteville program as well as highlights the newly published cookbook
the supports Feed Fayetteville and Lifesource International:
Local Flavor of Northwest Arkansas… recipes for hunger awareness.